Cali Gold BBQ Cuban Sandwich
Cali Gold BBQ Cuban Sandwich
The Cuban sandwich is one of the most replicated sandwiches in American cooking. Most versions fall short, too little pork, bread that softens before you finish eating, cheese that never fully melts. This version gets it right, then adds a Kinder’s Cali Gold BBQ-mustard swirl that cuts through the richness with something smoky and bright.
Pressed, sliced, and stacked for sharing, the way our game day recipes prefer it.
The sauce is the move. Whisk Kinder’s Cali Gold BBQ Sauce with yellow mustard until smooth, spread it across both cut sides of the bread, and you’ve set up every bite. Layer in thick-cut deli ham, shredded pork, Swiss cheese, dill pickle slices. Then press it.
The press is where this gets made or lost. Medium-high heat, 6-8 minutes, firm pressure. You’re not warming the sandwich, you’re building a crust. The bread needs to go deeply golden and the cheese needs to run all the way through before you pull it. Don’t cut corners on time.
This makes 4 servings in 35 minutes. Prep is mostly assembly, 15 minutes if you’re taking your time. The pork doesn’t need to be cooked fresh; leftover pulled pork, slow-cooked shoulder, or store-bought carnitas all work. Cali Gold sauce is where this Cuban gets its flavor.
The Kinder’s Cali Gold is a California-style BBQ sauce, slightly sweet, a little tangy, with enough body to hold its own against the fat of ham and pork. Blended with yellow mustard, it adds brightness and bite without overwhelming what’s underneath. If you don’t have it, combine your favorite BBQ sauce with half a teaspoon of California-style chili powder and a teaspoon of honey.
One thing to note on bread: Cuban bread is the right call and worth seeking out at a Latin grocery. If you can’t find it, ciabatta, hoagie rolls, or a sturdy French roll all press well. What you want is a crust that can take direct heat without turning to dust, soft dinner rolls are marginal but workable.
Slice it diagonal. Set out extra sauce. Press it that way once; after that it’s the standard.
Flavor First.
Cali Gold BBQ Cuban Sandwich
Ingredients
Equipment
Method
- In a small bowl, whisk together Kinder’s Cali Gold BBQ Sauce and yellow mustard until smooth.
- Slice the Cuban bread in half horizontally. Generously spread the BBQ-mustard mixture across both the top and bottom cut sides.
- On the bottom half of the bread, layer: ham slices, shredded pork, Swiss cheese, and dill pickle slices.
- Top with the second bread half.
- Preheat your panini press to medium-high and coat with cooking spray. If using a grill pan, heat over medium-high and have a heavy cast-iron skillet ready to press the sandwich down.
- Press the sandwich down firmly and cook for 6-8 minutes, until the bread is deeply golden and crisp and the cheese is fully melted. If using a grill pan, press down with the heavy skillet and flip once.
- Remove, let cool 1 minute, then slice diagonally and serve with a small bowl of extra BBQ-mustard sauce on the side for dipping.
Nutrition
Notes
- Don’t rush the press — Medium-high heat for 6-8 minutes is the range. Go faster and the cheese doesn’t melt through; go slower and the bread starts to dry out. Firm, steady pressure the whole time.
- Ham quality makes a difference — Get thick-cut ham from the deli counter. Thin-sliced lunch meat compresses into nothing under the press and loses its texture.
- Use leftover pork — Slow-cooked pork shoulder, pulled pork, or store-bought carnitas all work here. Well-seasoned and tender is what matters — the Cali Gold sauce handles the rest.
- Make the sauce ahead — The BBQ-mustard mix keeps in a sealed jar in the fridge for up to a week. It works on eggs, burgers, grilled chicken, and roasted vegetables — make a double batch.
- No panini press? No problem — A hot cast-iron skillet with another heavy skillet on top works perfectly. Flip once after 4-5 minutes per side until both sides are golden.
- Plantain chips or kettle-cooked potato chips are the right call alongside this sandwich. The crunch and salt play directly off the richness of the pressed pork and cheese.
- For something more substantial, a watermelon and arugula salad works well — the peppery greens and sweet fruit cut through the fat of the sandwich without competing with it. A simple lime slaw (shredded cabbage, lime juice, a pinch of salt) does the same work in less time.
- Extra BBQ-mustard sauce on the side is worth the 30 seconds it takes. It doubles as a dip and keeps the second half of the sandwich from going dry if it sits for a minute before eating.
- Serve immediately off the press. The crust holds its texture for 5-10 minutes, then starts to soften.
- This sandwich is at its best straight off the press. The crust texture holds for about 10 minutes before it starts to go soft — that’s the nature of any pressed sandwich.
- Leftovers wrapped tightly in foil keep in the fridge for up to 1 day. To reheat, put it back on a hot panini press or dry skillet over medium-high heat for 2-3 minutes. It won’t fully recapture the original crust, but it gets close.
- The BBQ-mustard sauce stores separately for up to a week in a sealed jar. Worth making a double batch — it has uses well beyond this sandwich.
- Don’t freeze the assembled sandwich. The bread doesn’t recover.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Where do I find Cuban bread for this sandwich?
Check the bakery section of a Latin grocery store. Larger supermarkets sometimes carry it. If you can’t find it, a soft hoagie roll, ciabatta, or a sturdy French baguette all press well in a panini press.
Can I make this BBQ Cuban without a panini press?
Yes. Use a heavy grill pan or cast-iron skillet on medium-high heat and press down firmly with a second heavy skillet. Cook 4-5 minutes per side until both sides are golden and the cheese melts through.
What’s the best pork to use in a Cuban sandwich?
Slow-roasted pork shoulder is traditional. Leftover pulled pork or store-bought carnitas both work. The key is well-seasoned, tender meat, the Kinder’s Cali Gold BBQ sauce picks up any slack.
Can I make the BBQ-mustard sauce ahead of time?
Yes, it keeps in a sealed jar in the fridge for up to a week. Make a double batch. It’s useful on burgers, grilled chicken, eggs, and roasted vegetables.
What does Kinder’s Cali Gold BBQ Sauce taste like?
It’s a California-style BBQ sauce, sweet, tangy, and slightly smoky. If you can’t find it, combine your favorite BBQ sauce with half a teaspoon of California-style chili powder and a teaspoon of honey for a close approximation.
More like this: Kinder’s Recipes
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